Ragù alla bolognese | Women's Weekly Food
An authentic Italian ragù alla bolognese (aka beef ragu) rich with wine, beef stock and tomato. Best served with al dente pasta and a glass of wine
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 250 grams sliced hot pancetta, chopped coarsely
- 20 grams butter
- 800 grams beef chuck steak, chopped coarsely
- 3/4 cup (180ml) dry red wine
- 1 brown onion (80g), chopped finely
- 1 carrot (120g), chopped finely
- 1 stick celery (150g), trimmed, chopped finely
- 10 grams dried porcini mushrooms
- 10 fresh sage leaves (10g)
- 1/3 cup (95g) tomato paste
- 3 cups (750ml) beef stock
- 1/3 cup (25g) finely grated parmesan cheese
- 2 teaspoons finely grated lemon rind
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